We're getting to the end of the winter fruit season, and the summer fruit won't be here for awhile. There are a few winners around, though.
For a sweet apple, crisp and juicy, go with the Ambrosia.
Page mandarins are pretty much done, but the Shasta Golds are juicy and sweet, with a strong acidy kick.
Our first seedless Muscat grapes from Chile are in, and they're great.
Photos by Jim McKay
Also arriving this week are the Manilla or Ataulfo mangoes. Even if you're not keen on mangoes, you should try this one. The flesh has a smooth, custard-like texture, and you can eat almost all the way down to the seed, for there are hardly any strings to get stuck in your teeth.
The Manilla mango (that's not a misspelling, there are 2 "l's" ) is small enough to peel and eat like a banana, but if you want to slice it or any other mango, here is a video that demonstrates a good technique. CAUTION: mangoes should be washed and dried before peeling! They can be slippery, so please be careful. Watch the knife! Watch your fingers! Watch the video: